Best 2 Jicama And Black Bean Salad Recipes
In the realm of vibrant and refreshing salads, the Jicama and Black Bean Salad stands out as a delightful fusion of textures and flavors. This delectable dish blends the crispness of jicama, the heartiness of black beans, the sweetness of corn, the tang of red onion, and the aromatic freshness of cilantro. Dressed in a zesty lime-cilantro vinaigrette, this salad offers a symphony of tastes that will tantalize your palate.
The recipe collection in this article features three variations of this enticing salad. The Classic Jicama and Black Bean Salad serves as the foundation, showcasing the harmonious balance of flavors. The Southwestern Jicama and Black Bean Salad adds a touch of piquant heat with the inclusion of chili powder, cumin, and cayenne pepper, while the Tropical Jicama and Black Bean Salad introduces a burst of sweetness with the addition of pineapple and mango. Each variation promises a unique culinary experience, catering to diverse taste preferences.
BLACK BEAN, JíCAMA, AND GRILLED CORN SALAD
Categories Salad Bean Onion Side Vegetarian Quick & Easy Basil Corn Carrot Summer Grill/Barbecue Vegan Jícama Cilantro Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Prepare barbecue (medium-high heat). Brush corn with 1 tablespoon olive oil. Grill corn until tender and brown in spots, turning occasionally, about 10 minutes. Cool slightly. Cut off corn kernels; place in large bowl. Add black beans, jicama, carrots, green onions, cilantro, and basil.
- Whisk lime juice, orange juice, lime peel, cumin, and remaining 4 tablespoons oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
JICAMA AND BLACK BEAN SALAD
There are so many colorful items in this black bean salad, there is no need for a garnish. The jicama adds a surprising crunch. -Jeanette Marks, Ashland, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk dressing ingredients until blended. Pour over bean mixture; toss to coat. Refrigerate, covered, at least 1 hour. Stir before serving. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 239 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges
Tips
- Use a sharp knife to cut the jicama. This will help you get clean, even slices.
- If you don't have a mandoline, you can use a vegetable peeler to slice the jicama. Just be careful not to peel off too much of the flesh.
- To save time, you can buy pre-cut jicama. However, it's usually more expensive than buying whole jicama and slicing it yourself.
- Black beans can be cooked from scratch or canned. If you're using canned black beans, be sure to rinse and drain them before using.
- This salad can be served immediately or chilled for later. It's also a great make-ahead dish.
Conclusion
This jicama and black bean salad is a healthy and refreshing dish that's perfect for any occasion. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a light and healthy salad, give this one a try!
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